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Plat Température
(°C)
Durée (min) Positions des
grilles
1re face 2e face
Filet de bœuf, à
point
230 20 - 30 20 - 30 1
Échine de porc 210 - 230 30 - 40 30 - 40 1
Rôti/Filet de
veau
210 - 230 30 - 40 30 - 40 1
Échine d'agneau 210 - 230 25 - 35 20 - 35 1
Poisson entier,
500 - 1 000 g
210 - 230 15 - 30 15 - 30 1
12.2 Tableaux de cuisson au
micro-ondes
Déposez les aliments sur
une assiette ou dans un
récipient au fond de la cavité
si rien de différent n'est
spécifié.
Décongélation de viande
Plat Puissance
(W)
Quantité
(kg)
Durée (min) Temps de
repos (min)
Commen-
taires
Morceaux de
viande en-
tiers
200 0.5 10 - 12 10 - 15 Retournez à
la moitié du
temps.
Steak 200 0.2 3 - 5 5 - 10 Retournez à
la moitié du
temps ; retir-
ez les parties
décongelées.
Viande ha-
chée
200 0.5 10 - 15 10 - 15 Retournez à
la moitié du
temps ; retir-
ez les parties
décongelées.
Goulash 200 0.5 10 - 15 10 - 15 Retournez à
la moitié du
temps ; retir-
ez les parties
décongelées.
FRANÇAIS 23
23


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